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The Blend Kitchen + Bar

129 Jasper Street Hinton AB T7V 2A8 · Food - General

Official record from Alberta →

Inspection summary

The Blend Kitchen + Bar has been inspected 13 times by Alberta Health Services (Environmental Public Health) since April 1, 2024. The most recent inspection, on June 2, 2026, found no infractions.

6 of 13 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 3 infractions recorded. The higher-risk findings here relate to: Chemicals and toxic substances, Food temperature control and Cleaning and sanitizing.

The number of infractions per inspection has stayed roughly the same over time.

What these findings mean

Health authorities word their violations differently, so we group them by what they mean for food safety. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded once on April 7, 2025. For example: Are chemicals stored and handled in a safe manner?

  • Food temperature controlHigher risk

    Bacteria multiply fastest between about 4 °C and 60 °C (40 °F to 140 °F). Inspectors check that cold food stays cold, hot food stays hot, cooked food is cooled quickly, and that staff have accurate thermometers. Temperature problems are one of the most common causes of food poisoning, so these are treated as critical findings.

    Recorded once on December 17, 2024. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • Cleaning and sanitizingHigher risk

    Anything that touches food, such as cutting boards, dishes and utensils, must be washed, rinsed and sanitized. Inspectors check dishwasher temperatures, sanitizer strength and how wiping cloths are stored. Poor sanitizing lets bacteria survive from one use to the next.

    Recorded once on April 1, 2024. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded 6 times across 5 separate inspections, most recently on August 12, 2025. For example: Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?

  • Food safety training and certificationLower risk

    Most jurisdictions require a certified food handler or manager on site, and some require allergen or food-worker training. These findings mean the paperwork or the trained person was missing at the time. They do not by themselves mean food was handled unsafely.

    Recorded 2 times across 2 separate inspections, most recently on May 26, 2026. For example: Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?

About this data

These results come from Alberta Health Services (Environmental Public Health), which inspects food premises and other public facilities in this area. We republish the authority's public disclosure data and refresh it regularly; the official record is the final word.

13 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    2 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The dedicated hand sink was not accessible; it was being used to defrost frozen kitchen. - Ensure the hand sink is easily accessible to food handlers at all times and it should not be used for other purposes. - Corrected during inspection.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Observed a meat chest freezer that is not maintained in a sanitary condition, and its door is damaged (the interior liner surface is missing).- Please keep the freezer clean and properly repair or replace the door, or replace the freezer if it cannot be repaired.
  3. Monitoring Inspection

    1 infraction

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Observed a meat and frozen mixes (including banana, passion fruit mixes) stored in a chest freezer in the basement that is not approved for food storage and is not subject to inspection. - The manager transferred the meat and the frozen mixes to the restaurant at the time of inspection.
  4. Risk Management Inspection

    0 infractions

  5. Monitoring Inspection

    1 infraction

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • One speed rail/rack in the bar area is being used for ice storage, but it is not connected to the drainage system. Water from the melting ice is being collected in a bucket placed underneath the speed rail. - Collecting meltwater in a bucket is not approved method of drainage. - Please ensure the speed rail is connected to the drainage system in accordance with Plumbing Codes, or - discontinue storing ice in the speed rail.
  6. Risk Management Inspection

    0 infractions

  7. Monitoring Inspection

    3 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • Observed cleaning chemicals stored in the dry food storage area in close proximity to a meat freezer and other dry bulk foods. Corrected during inspection.Please ensure chemicals are stored separately from food and food equipment to prevent food contamination.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The light level was not adequate in the dishwashing/dishwasher area because one light fixture was not in operation.Manager advised the light would be fixed later that day.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The floor underneath the hand sink and surrounding the grease trap is not maintained in clean and sanitary condition.Please clean and sanitize the.
  8. Risk Management Inspection

    0 infractions

  9. Risk Management Inspection

    1 infraction

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The wall tiles behind the dishwasher slot sink are in disrepair/missing. Please ensure the wall surfaces are smooth, non-absorbent, and easy to clean.
  10. Monitoring Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A container of BBQ sauce was stored in a dry food storage area after opening. The label on the container states that the sauce be refrigerated after opening. - Operator destroyed the sauce (approximately 0.5 Kg) at the time of inspection. - Discussed the need to check the labels on foods, such as sauces, whether they need to be refrigerated after opening.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The wall tiles behind the dishwasher slot sink are in disrepair/missing. Please ensure the wall surfaces are smooth, non-absorbent, and easy to clean.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The microwave is not maintained in a clean and sanitary condition. Please clean and sanitize.
  11. Monitoring Inspection

    0 infractions

  12. Risk Management Inspection

    0 infractions

  13. Initial Inspection

    2 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • * A 2-compartment preparation sink is required to wash and rinse vegetables and to thaw frozen food.Operator is to install a 2-compartment preparation sink.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • * The walk-in cooler is not adequately illuminated. Please ensure that the walk-in cooler is adequately illuminated.

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